Thought you'd all enjoy this recipe. Around here in Michigan people stand in line for hours waiting to get a piece of this stuff. The recipe is to die for. Just about every place around here sells out regularly. Well, here ya go! Enjoy it!
Chicken Paisano
-----------------------------------------------------------------
Total Preparation and cooking time: 1.5 hours
Serves 12 people
-----------------------------------------------------------------
12oz Box Uncle Ben's Wild Rice Blend, Prepared
4 boneless skinless chicken breasts
Drakes batter mix, Dry
Seasoning salt, Mixed (Lawry's Season Salt works fine too)
1/4 Box chopped spinach, drained
1/4 cup roux
1 ounce chicken base
1 ounce chicken consommé
1/2 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoons white pepper
1/8 teaspoons kosher salt
21/2 cups heavy cream
11/2 cups 1/2 & 1/2
1 cup water
2 ounces Prosciutto, thinly sliced
8 ounces sliced mushrooms
4 ounces fontina cheese, shredded
Make rice according to the directions on the box.
Dredge chicken breast in the Drakes and seasoning salt mixture. Place on sheet pan with Whirl, flip to coat whirl on both sides. Bake at 350 degrees for 25 minutes or till done. Allow to cool then julienne cut. Use one 2" half pan for this recipe. IF needed, use a 4" half pan for extra room.
To make sauce:
Make roux (70% butter to 30% flower) Add the base, consommé, mustard, salt and pepper to the roux, mix. Add heavy cream, 1/2 and 1/2 and water. Simmer for 5 minutes. Add lemon juice. Remove from heat. Reserve a small portion for the top.
Mix the rice, chopped spinach, and sauce in large mixing bowl.
Spray the 1/2 pan with vegetable spray. Spread 1/2 inch of rice mixture in the bottom of pan. Layer 1/3 of the julienne chicken over the rice mixture. Layer another inch of rice mixture and top with the remaining chicken. Scatter the proscuitto over the chicken and the mushrooms over that. Ladle sauce over top. Finish by placing the shredded fontina over all.
Heat in a steamer or steam bath until 150 degrees and gratine in the over until lightly brown.
Chicken Paisano
-----------------------------------------------------------------
Total Preparation and cooking time: 1.5 hours
Serves 12 people
-----------------------------------------------------------------
12oz Box Uncle Ben's Wild Rice Blend, Prepared
4 boneless skinless chicken breasts
Drakes batter mix, Dry
Seasoning salt, Mixed (Lawry's Season Salt works fine too)
1/4 Box chopped spinach, drained
1/4 cup roux
1 ounce chicken base
1 ounce chicken consommé
1/2 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoons white pepper
1/8 teaspoons kosher salt
21/2 cups heavy cream
11/2 cups 1/2 & 1/2
1 cup water
2 ounces Prosciutto, thinly sliced
8 ounces sliced mushrooms
4 ounces fontina cheese, shredded
Make rice according to the directions on the box.
Dredge chicken breast in the Drakes and seasoning salt mixture. Place on sheet pan with Whirl, flip to coat whirl on both sides. Bake at 350 degrees for 25 minutes or till done. Allow to cool then julienne cut. Use one 2" half pan for this recipe. IF needed, use a 4" half pan for extra room.
To make sauce:
Make roux (70% butter to 30% flower) Add the base, consommé, mustard, salt and pepper to the roux, mix. Add heavy cream, 1/2 and 1/2 and water. Simmer for 5 minutes. Add lemon juice. Remove from heat. Reserve a small portion for the top.
Mix the rice, chopped spinach, and sauce in large mixing bowl.
Spray the 1/2 pan with vegetable spray. Spread 1/2 inch of rice mixture in the bottom of pan. Layer 1/3 of the julienne chicken over the rice mixture. Layer another inch of rice mixture and top with the remaining chicken. Scatter the proscuitto over the chicken and the mushrooms over that. Ladle sauce over top. Finish by placing the shredded fontina over all.
Heat in a steamer or steam bath until 150 degrees and gratine in the over until lightly brown.
Facebook
Twitter